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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Eggplant Parmesan for the Crockpot Recipe

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This recipe for Eggplant Parmesan for the Crockpot is from The Bashe-deDianous Family Cookbook: Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 eggplants (about 4 1/2 lbs), peeled and cut into 1/2" slices
1 tablespoon salt
2 large eggs
1/3 cup water
3 Tablespoons flour
1 cup extra virgin olive oil or as needed
1/3 cup dried seasoned bread crumbs
1/2 cup grated Parmesan cheese (2oz)
4 cups marinara sauce (32oz)
1 package sliced mozzarella cheese (16oz)

Serve with salad and bread.

Directions:
Directions:
Put eggplant slices in a large bowl in layers sprinkling each layer with some salt. Let stand 30 minutes to drain. Rinse eggplant and dry on paper towels. Whisk eggs with water and flour in a flat bowl until smooth. Heat oil in a large skillet over medium heat until it shimmers. Working with 3 slices at a time, dip eggplant in batter, then fry in hot oil turning once until golden brown 1 1/2-2 minutes total. (The frying starts out slow, more like 3 minutes per batch then speeds up as oil gets hotter). Transfer slices to paper towels to drain. Combine bread crumbs and Parmesan in a bowl. Put one fourth of eggplant slices in a lined crock-pot (I always use a crock-pot liner for easy cleanup, if not spray first with cooking spray) and top with one fourth bread crumb mixture, then one fourth marinara and one fourth of mozzarella. Repeat layers 3 more times. Cover and cook on low until flavors have blended approximately 4 hours.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 15 minutes

 

 

 

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